The average amount (both pork and beef minces) of C18:2 (linoleic
acid) was 11 g/kg mince and the average amount of C20:4 was
0.13 g/kg mince. Thus these suggest that, on average, the degradation
of C18:2 and C20:4 was at a comparable rate provided that
hexanal and 2-octen-1-ol were not also derived from other fatty
acids. The fatty acid C20:2 has been reported to give
2-octen-1-ol, but this fatty acid is only present in small amounts
compared to C20:4 (Raes et al., 2003). Hexanal and 2-octen-1-ol
were, as expected, the highest in high oxygen packaging (Ullrich
& Grosch, 1987).